White Miso and Sweet Potato Soup

Gently cook half the spring onions, garlic and ginger for 10 mins in 2 tsp of oil. Stir in half the miso, all the sweet potatoes and stock, bring to a simmer and cook - covered - for 25 mins or until everything is very soft. Whizz with a stick blender until smooth.
Heat another 2 tsp of oil in a frying pan and fry the rest of the ginger, garlic and spring onions for 2 mins to soften. Reduce the heat and stir in the kale with a splash or two of water, then cook for 3 mins to wilt. Stir in the rest of the miso and season well, then ladle the soup into bowls and top with the miso and kale mixture.

35 mins

3 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box